Pork MOCK CHICKEN LEGS (CITY CHICKEN) | Recipes.net
With these easy-to-make mock chicken legs, you won't have to worry about satisfying your crunchy chicken cravings when you don't have chicken! The pork mock chicken legs are generously seasoned and coated twice for an extra crispy coating. It's an easy-to-follow recipe that you can make in less than an hour.
???? Check the full recipe on how to make Mock Chicken Legs (City Chicken) here:
Ingredients:
2 lb boneless pork or veal, cut into a 1x2-inch rectangle
1 tbsp garlic powder
1 tbsp onion powder
½ tbsp smoked paprika
1 tsp salt
1 tsp black pepper, ground
¼ tsp chili powder
4 tbsp all-purpose flour
½ cup milk
4 eggs beaten
3 cups breadcrumbs
frying oil, enough to cover skewers
⬇️ How to make Mock Chicken Legs (City Chicken) ⬇️
0:11 In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
0:24 Sprinkle the spice blend over the meat and mix until all pieces of meat are well-seasoned.
0:35 In a mixing bowl, whisk together milk and eggs. Pour the breadcrumbs into another separate tray.
0:42 Preheat the oven to 350 degrees F and prepare a large baking dish with a wire rack.
0:46 Heat the oil for frying to 350 degrees F.
0:49 Once the oil is hot, dip your skewers first into the flour, then into the egg mixture, and then into the breadcrumbs, and then back to the egg mixture and breadcrumbs again. Skewer the chunks of meat.
1:03 Fry the skewers for 2 to 3 minutes on each side or until the coating is crispy and golden brown.
1:08 Place the fried skewers onto a wire rack and bake at 350 degrees F for 20 minutes.
1:12 Serve with dipping sauce and your choice of sides.
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Crunchy Buffalo Baked Veal Cutlet Sandwiches
Add excitement to the weekly menu with a recipe like these Crunchy Buffalo Baked Veal Cutlet Sandwiches, which offers the classic combination of Buffalo sauce and blue cheese in a dish that requires less than an hour in the kitchen.
Full recipe:
Depression Era Mock Chicken + Vintage 'Chicken Sans Volaille' Gadget | City Chicken Recipe
Chicken Sans Volaille or chicken without poultry? What in the world? Let's time travel to the 1930s where in some places chicken was expensive, so industrious folks came up with City Chicken or mock chicken. #emmymade #mockchicken
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Chapters:
00:00 Intro
0:22 What are we making?
0:43 Vintage mock chicken maker.
2:47 Starting the recipe.
3:13 Grinding the meat.
3:52 Seasoning.
5:07 Making the cubed version.
6:45 Using the chicken mold.
9:26 Breading.
12:00 Pan frying.
12:42 Baking instructions.
14:17 Taste test.
Vintage Gadget Test:
Hard Times Playlist:
This video is NOT sponsored. Just making fake drumsticks.
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: Sometimes I wish I could grow a beard ????????♂️.
RESTAURANT STYLE MUTTON MASALA | MUTTON GRAVY RESTAURANT STYLE | SPICE EATS MUTTON CURRY
Restaurant Style Mutton Masala | Mutton Gravy Restaurant Style | Mutton Curry | Mutton Gravy | Spice Eats Mutton Curry | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
Ingredients for Mutton Masala:
- Mutton, curry cut pieces with bones- 1 kg
- Cumin Seeds- 1 tsp
- Grated Onion- 2 big onions (total 180 gms)
- Crushed Ginger- 2 tsp
- Crushed Garlic- 2 tsp (around 10-12 cloves)
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Tomatoes, sliced- 4 medium (300 gms)
- Kasuri Methi - 2 tsp (Dry Fenugreek Leaves, roasted and roughly crushed by hand)
- Green Chillies, slit- 3 nos.
- Coriander Leaves, chopped- 3 tbsp
- Ginger, julienned- 2 tbsp
- Salt- 2 tsp or to taste
Preparation:
- Grate the onions and peel & crush the ginger and garlic. Also julienne some of the peeled ginger.
- Chop the coriander leaves, slice the tomatoes (preferably ripe and red ones) and slit the green chillies fully.
- Dry roast the fenugreek leaves, crush it roughly with your hand, keep aside.
Process:
- Heat oil in a pan and add the cumin seeds. Once it splutters, add the grated onion.
- Fry on medium heat for 6-7 mins till light brown in colour.
- Now add the mutton pieces, mix and sear on high heat for 2-3 mins. Continue to cook on medium heat for another 3-4 minutes till the mutton is browned.
- Add the crushed ginger and garlic, give a mix and continue to fry on medium heat for 4-5 mins till it’s cooked and oil separates.
- Now add all the spice powders (other than Garam Masala Powder) and salt. Give a mix and fry on low to medium heat for 3-4 mins till the spices are cooked and oil separates.
- Add the tomato slices, give a mix and fry on medium heat for 2 mins.
- Now reduce the heat to low and cover & cook on low heat for 5-6 mins till tomatoes are soft and pulpy.
- Add 500 ml water, give a mix and cover & cook on low heat for around 45 mins till meat is tender.
- Alternatively, you can transfer it to a pressure cooker and pressure cook for 4 whistles- on high heat till 1st whistle and then on low heat for the balance 3 whistles. Takes around 15-18 mins on my pressure cooker and you may require to add lesser quantity of water.
- Once the meat is tender, open the lid and add the garam masala powder and the Kasuri Methi. Mix again and cook on low heat for 2-3 mins.
- Now add the slit green chillies, chopped coriander leaves and julienned ginger, give a mix and simmer for 2 mins till oil separates.
- Serve with naan, roti or rice.
restaurantstylemutton #muttoncurry #muttonmasala #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton
The toughest meat is tender in 10 minutes! Meat that melts in your mouth.
INGREDIENTS:
350 grams of beef
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons soy sauce
1 egg
1 tablespoon cornstarch
Oil
Water
.
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beacons.ai/superyummy
Field to Feast -- Paneed Veal & Grits
The restaurant industry has been hit hard by the Covid-19 stay at home orders. However, many chefs have found new ways to get meals out to us with take out service.
In this edition of Field to Feast, TWILA's Jennifer Finley visits with Chef Jeremy Langlois of Houmas House where there is plenty of room for social distancing while enjoying a special take out menu for Mother's Day weekend.
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